Or you can boil your chicken until cooked.
Or you could use a store bought rotisserie chicken.
It just depends on how much time you have to prepare this and what flavor you want from your chicken. The roasted and rotisserie chicken are going to give you the most flavor.
Once your chicken is cooked, you’ll want to shred it using two forks. Or if you have a stand mixer, using the paddle attachment, put your chicken in the mixing bowl and mix until shredded.
You’ll Need:
8-10 flour tortillas (soft taco size).
2 cups of cooked and shredded chicken.
2 cups of shredded Monterey Jack cheese.
3 tbsps of butter.
3 tbsps of flour.
2 cups of chicken broth.
1 cup of sour cream.
1 (4 oz) can of diced green chiles.
How to:
Mix the chicken with 1 cup of cheese then roll up in tortillas and place in a 9×13 sprayed pan (seam side down).
Melt the butter in a small pan over medium heat then whisk in the flour and cook for 1 minute while stirring. Add in the broth and whisk until smooth.
Once the sauce is thickened, turn off the heat and add in sour cream and chilies and mix until all combined.
Pour the sauce over the enchiladas and top with the remaining cheese.
In a preheated oven to 350°, bake for 20 to 25 minutes.
Easy, peasy and delicious! The tortillas filled with chicken, the sauce the cheese… Honestly guys, I fell in love with this recipe, you should definitely give it a try, it’s worth it.
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